The combination of coconut and dark chocolate is one of the most pleasurable flavours I can think of.  The gritty texture of the coconut combined with the silky dark chocolate is used in many iconic sweets and topping this dessert with the sweet. succulent strawberries that are at the peak of their season produces this simple yet amazing dessert which few will be unable to resist.

Prep Time 10mins

Serves 8

400g Novibloc dark chocolate
2 cups shredded coconut
2 tbsps agave or honey
1 vanilla pod
2 tbsps coconut oil
10 strawberries

Place the coconut, agave or honey, vanilla & cold pressed coconut oil in a blender & pulse until it forms a paste.Cover the cake tin with baking paper.

Place the mixture in the cake tin & press down by using a spatula.

Place in the freezer for an hour or overnight in the fridge.

Melt the Novibloc by placing in the microwave. Pour the chocolate over the coconut mixture.

Place in the fridge until set. Before serving place some sliced strawberries on top of the cake.

You can make this recipe in a tart dish to have smaller layers of the dessert

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For a chance to win this Easter Novi Chocolate hamper SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below. The winner will be notified on 26 April 2019

Photos by Steffi De Marino

Novi Chocolate is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.

Cake Designer Alfred Chircop by Steffi de Martino

For more Easter chocolate recipes see: Maltese Figolli covered with dark chocolate